Over the past 4 years, Ashley and I have transitioned away from frequently visiting the local coffee houses and started making our own coffee. From espresso to cold brew we have pretty much figured out all of our favorite drinks.
When I posted a photo of my homemade Pumpkin Cream Cold Brew on my personal insta I had so many friends asking for the recipe so I decided to share here. I took a few recipes that I found on Pinterest and created my own.
What you need:
- Heavy Whipping cream – this is the most important for making the “cold foam”
- Pumpkin Pie Spices – I didn’t have actual pumpkin pie spice on me so I just used a little bit of cinnamon and nutmeg.
- 1/2 cup of Sugar
- 1 Tsp Vanilla
- Torani Pumpkin Pie Syrup
- 1 cup of water
- Cold Brew coffee – I make my own in this cold brewer here and I always have it on tap in my fridge.
Bring 1 cup of water, 1/2 cup of sugar, 1 tablespoon of Torani Pumpkin Pie syrup, and a dash of your spices to a simmer until all of the sugar is dissolved. Remove from heat. Strain (if you can) and then put in a container in the refrigerator until cool. I used a mason jar. You will get quite a few coffees from this mixture. Other recipes call for Pumpkin Pie puree but I didn’t think it was necessary to open up an entire can for 1 tablespoon. The Torani Syrup does the trick; the only difference I noticed was the color of the foam wasn’t orange like at Starbs.
Prep your coffee first. I like to add a 1/2 tablespoon of syrup to my coffee itself. It gets rid of some of the bitterness while adding a pumpkin flair. Keep in mind you can use flavored coffee grounds (I made my coffee with Maxwell House Medium Roast, but if you want the full effect use Starbucks coffee grounds instead). I only fill my glass up about 1/2 way because cold brew is very strong.
Once your syrup mixture is cool you can begin making magic! Take 1/2 cup of heavy whipping cream to 1 Tablespoon of your syrup mixture (*tip: I added a bit more for a stronger pumpkin taste). Using a milk frother (or hand mixer) begin frothing your heavy cream mixture. Keep in mind that the more you froth the stiffer your cream will get; I usually only do it for about 30 seconds with the frother at a 45 degree angle. I enjoy it being fluffy but also like mixing it in my actual coffee.
Pour over your cold brew and garnish with caramel sauce and cinnamon if you’re feeling extra.
I like it stirred up a bit!
Just a few notes before I go!
You can substitute Torani’s Pumpkin Pie syrup for any flavor which is why I had so much fun playing with this recipe. Not a pumpkin person? Try salted caramel, maple, or even toasted marshmallow!
This recipe is fit to my personal preference, don’t be afraid to add more or lessen it up.
You can also use half and half or even almond milk, just keep in mind that the “foam” won’t be nearly as fluffy and you will have to froth both of those a bit longer.
Torani has sugar free options, too.
Some of the other recipes I found used vanilla sugar instead of regular so that may be a fun alternative!
Be sure to check out some of our other coffee posts!
xo,
Er
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